The Melty History Of Fondue

Fondue, from the French fondre, meaning to melt, is a Swiss dish consisting of melted cheese and wine served in a communal pot. Its earliest known recipe dates back to 1699, when it was referred to as Käss mit Wein zu kochen or to cook cheese with wine. The dish is believed to have originated in Switzerland during the 18th century as a way for farm families to make use of leftover bread and cheese during the winter months when fresh food was scarce. By dipping stale bread into melted cheese, the bread would soften and become more palatable.

The first cheese fondue recipe was published in 1699

Fondue, which comes from the French word "fondre", meaning "to melt", originated in Switzerland in the 18th century. It was a way for farm families to make the most of their limited resources during the winter months. With some leftover cheese, stale bread, and a dash of wine, the family could gather around the hearth and enjoy a warm, hearty meal. The first recipe for cheese fondue dates back to 1699 and was published in Zurich under the name "Käss mit Wein zu kochen", which translates to "to cook cheese with wine". It called for grated or cut-up cheese to be melted with wine, and for bread to be dipped into it.

The Swiss Cheese Union (Schweizerische Käseunion) played a significant role in popularising fondue as Switzerland's national dish in the 1930s. Their aggressive marketing campaigns, which included slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood"), helped to establish fondue as a Swiss tradition. Fondue sets were sent to military regiments and event organisers across the country, and it became a symbol of Swiss unity and national identity.

While the exact origins of modern cheese fondue are somewhat unclear, blurred between the French-Swiss border and the Alpine farmers and wealthy classes, its association with Switzerland is undeniable. Fondue is now synonymous with Swiss culture and is enjoyed by locals and tourists alike, especially during the winter months.

The traditional Swiss fondue consists of grated or cut-up cheese melted with wine, garlic, and herbs. The bread, which is usually stale, is dipped into the mixture, softening it and making it more palatable. This communal-style dish is typically served in an earthenware pot called a "caquelon" and eaten with long-stemmed forks.

Over the years, variations of the classic cheese fondue have emerged, including the addition of eggs, cream, or truffles. However, the fundamental essence of melted cheese and wine remains, making fondue a beloved and comforting dish that has stood the test of time.

Fondue was a way to use up stale bread and aged cheese

Fondue, which comes from the French word "fondre", meaning "to melt", began in Switzerland in the 18th century. It was a way for farm families to make the most of their limited resources during the winter months. In Alpine villages, bread was only baked occasionally, so whatever bread was available was usually stale. Cheese, too, would age and harden. Villagers found that if they heated the cheese with wine, garlic, and herbs, they could dip their stale bread, softening it in the melted cheese mixture.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, though they call for Gruyère, a Swiss cheese. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ("to cook cheese with wine"). It calls for grated or cut-up cheese to be melted with wine, with bread dipped into it.

Fondue was not just a practical solution for stale bread and aged cheese but also a communal dining experience. Families would gather around the hearth, cooking and eating together over one pot. This tradition of cooking and sharing fondue by the warmth of a fire became a Swiss winter custom.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as Switzerland's national dish to increase cheese consumption. Their marketing campaign, with slogans like "La fondue crée la bonne humeur" ("fondue creates a good mood"), helped to establish fondue as a symbol of Swiss unity and national identity. Fondue was also included in Swiss military cookbooks and sent to military regiments and event organizers across the country.

Today, fondue remains a beloved Swiss tradition, especially during the winter months. It is enjoyed in homes and restaurants, particularly in traditional or rural areas, and has become a symbol of Swiss culture and unity.

The Swiss Cheese Union popularised fondue in the 1930s

The Swiss Cheese Union (German: Schweizer Käseunion AG) was a cartel that controlled Switzerland's cheese production from 1914 to 1999. It was a marketing and trading organisation that set the price for milk, decided how much milk and cheese to produce, and restricted the kinds of cheeses that could be made in Switzerland.

After the First World War, cheese exports from Switzerland suffered due to the devastation in surrounding countries. The situation was further exacerbated by the Second World War, and by the 1930s, cheese production exceeded consumption. In an attempt to increase cheese consumption, the Swiss Cheese Union began to aggressively market fondue as a Swiss national dish.

Fondue, which comes from the French "fondre", meaning "to melt", had its origins in 18th-century Switzerland. It was a way for farm families to use aged cheeses and stale bread during the winter months when fresh food was scarce. By dipping the bread into a mixture of melted cheese, wine, garlic, and herbs, the stale bread would soften and become more palatable.

The Swiss Cheese Union capitalised on this traditional dish, promoting fondue through intensive advertising campaigns in the 1930s. They drew on imagery of the Swiss Alps and iconic Swiss figures like Heidi to market fondue as an Alpine speciality steeped in tradition. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue was soon popular throughout Switzerland, and after World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across the country.

The popularity of fondue spread beyond Switzerland, reaching its peak in the 1970s in the United States. Fondue sets became a staple in American households, and advertisers jumped on the bandwagon, further boosting the trend. However, like any food fad, the popularity of fondue eventually waned. By the late 1990s, the Swiss Cheese Union collapsed amid allegations of corruption and concerns over the high costs of cheese subsidies.

Fondue was introduced to America at the 1964 New York World's Fair

Fondue, a Swiss dish consisting of melted cheese and wine served in a communal pot, was introduced to America at the 1964 New York World's Fair. The Swiss Cheese Union (Schweizerische Käseunion) had been promoting fondue as a Swiss national dish since the 1930s to increase cheese consumption. Fondue was featured at the Swiss Pavilion's Alpine restaurant at the 1964 World's Fair, popularising it in North America.

The history of fondue dates back to the 18th century in Switzerland, where it was a way for farm families to make use of leftover bread and cheese during the winter months when fresh food was scarce. The word "fondue" comes from the French word "fondre", meaning "to melt". The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium, which included Gruyère cheese, a Swiss favourite.

The Swiss Cheese Union's marketing campaign after World War II further solidified fondue's place as a Swiss national dish and symbol of unity and national identity. They sent fondue sets to military regiments and event organisers across Switzerland, ensuring that Swiss cheese was widely consumed.

While fondue may have originated in the Swiss Alps, it was also enjoyed by those in the towns, particularly in the lowlands of western, French-speaking Switzerland. The dish's association with rustic mountain life is a modern invention. Wealthier families with access to expensive cheese like Gruyère were more likely to consume fondue than peasants.

Today, fondue remains a popular dish in Switzerland, considered a winter meal best enjoyed with family and friends. It is traditionally served in an earthenware pot called a "caquelon" and eaten by dipping bread, vegetables, or other snacks into the melted cheese using long-stemmed forks. Fondue has become a symbol of Swiss unity and is often associated with mountains and winter sports.

The name fondue comes from the French word 'fondre', meaning 'to melt'

Fondue, which comes from the French "fondre", meaning "to melt", had its origins in 18th-century Switzerland. It was a way for farm families to make use of leftover bread and cheese during the winter months when fresh produce was scarce. By dipping stale bread into melted cheese, the bread was softened and became more palatable. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine".

The word "fondue" is the feminine passive past participle of the French verb "fondre" and means "melted". It was first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and in English in 1878. The German form borrows the French as a loanword, Fondue.

Fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. It was also popularised in North America in the 1960s. The Swiss Cheese Union created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

In addition to cheese fondue, there are other types of fondue that have become popular, such as meat fondue (Fondue Bourguignonne) and chocolate fondue. The term "fondue" has been generalised to refer to any dish in which food is dipped into a communal pot of hot liquid kept warm in a fondue pot.

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